Before I posted my lemon curd recipe I wanted to make sure that I had at least one recipe for you to be able to use it in. So, this recipe takes that sweet and tangy, creamy lemon curd and puts it between a light shortbread base and a sweet, crunchy crumble topping. They make the perfect morning or afternoon tea treat. All that there is left to say is “These are really, really good”!!
For accurate cup measurements, I sift the potato starch and icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Update: To achieve a lighter base I substituted the sorghum flour for superfine brown rice flour, and reduced it from 81g to 50g. I increased the superfine white rice from 52g to 80g and reduced the xanthan gum from ¾ teaspoon to ½ teaspoon. With the changes made to the flour ratios and lessened xanthan gum, I had to make changes to the wet ingredients too. I lessened the butter by 1 tablespoon and I no longer required the 2 tablespoons of dairy free milk. I wanted to make this recipe nut free too, so I completely changed the ingredients in the crumble topping.
I’m very pleased with the new and improved version of this recipe, and I hope you enjoy this slice as much as my family.
Makes 16 slices
80g (2.8 ounces or ⅓ cup plus 1 tablespoon) superfine white rice flour
50g (1.8 ounces or ½ cup plus 2 tablespoons) superfine brown rice flour
72g (2.6 ounces or ½ cup) pure icing sugar
44g (1.6 ounces or ⅓ cup) tapioca starch
36g (1.3 ounces or ¼ cup) millet flour
33g (1.2 ounces or 3 tablespoons) potato starch
½ teaspoon (2.5ml) xanthan gum
Pinch of salt
168g (5.9 ounces or ¾ cup) gluten and dairy free butter
1 large egg yolk
1 quantity of lemon curd (recipe found here)
112g (4.0 ounces or ½ cup) gluten and dairy free butter
50g (1.8 ounces or ⅓ cup) superfine brown rice flour
44g (1.6 ounces or ⅓ cup) superfine white rice flour
44g (1.6 ounces or ¼ cup) potato starch
39g (1.4 ounces or ⅓ cup) corn starch
2 teaspoons (10ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
44g (1.6 ounces or ¼ cup) light muscovado sugar or light brown sugar
48g (1.7 ounces or ¼ cup) golden/raw caster sugar or superfine white sugar
Preheat the oven to 160C, grease and line a 30cm (Length) X 20cm (Width) X 2½ cm (Depth) pan with baking paper or parchment, leave enough over hanging so you can lift out the slice once cooked and cooled.
Sift all the dry ingredients together and add to a food processor. Add the butter and process until it starts to come together, now add the egg yolk.
Process again until it comes together to form a thick, but soft dough, scraping the sides as necessary. Although the dough is soft, it is very easy to work with.
Using your hands, evenly press the mixture into the prepared pan.
Bake for 25 minutes, it will just be beginning to brown. Cool to room temperature. The base does shrink slightly away from the edges of the pan.
While you’re waiting for the base to cool, make a start on the crumble topping, sift the flours, baking powder, xanthan gum and the sugars together into a bowl. Use your fingertips to work the butter through the flour mixture, until small peas sized balls start to form. Cover with plastic wrap and refrigerate until needed.
Spread the lemon curd over the cooled base, right to the edges
and then evenly scatter over the crumble topping.
Bake for a further 25 minutes or until golden. Cool completely before refrigerating for at least an hour. This allows the slice to firm up nicely before attempting to cut it.
Once the slice is chilled, lift it out of the tin by gripping the baking paper/parchment and place it on a chopping board. With a large sharp knife, divide the slice into 4 rows and then cut across 4 times or you can make them smaller if you like.
Store this slice in the refrigerator in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
170C = 150C fan = 335F
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8